(3 cr.) This course embodies investigative experiences
within the lecture. Students study the
fundamental
chemistry and nutritional role of food components
including carbohydrates, fats and proteins, as
well as the importance of vitamins and minerals
in
the diet. Students learn about recent
developments
in nutrition and how nutrition research is
conducted. Students have an opportunity to apply
these concepts to analyze and improve their own
diets.
Every Year, All